Radish leaves pesto – zero waste cooking

How many times, when buying radish you were throwing out the radish leaves? It happened to me too many times. Lately, I saw somewhere an idea to make pesto out from the leaves. I tried – pesto has nice, a bit bitter taste – of course, it tastes different than the one made from basil leaves. But it’s also very good, really green and healthy.

They say it containes a lot of iron, vitamin C, phosphorus, calcium, as well as glucosinolates with anti-cancer effect.

Radish leaves pesto has incredible green colour.


  • bunch of radish leaves
  • few walnuts, pine nuts, sunflower seeds
  • 50 g pecorino romano cheese
  • few coriander sprigs
  • 50 ml extra virgin olive oil
  • salt, pepper to taste

Nuts and seeds fry on a dry frypan.

All the ingredients insert in a cup of a blender. Blend it until you get the right consistency. Try and season if need, also you can add more olive oil.

Trick: to make your pesto stay longer, please keep it in a sealed jar. Cover pesto with olive oil, so no air gets it, and it will stay fresh.

As a blender I use NutriBullet and I’m really happy with it.
Pesto tastes great on a fresh bread.

What’s your idea of zero-waste cooking? Let me know in a comment below.

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